Chicken Mulligatawny

Made it,
Loved it.

Serving size 6

Prep Time 45MIN

Total Time 1HR

Ingredients

1 Tbsp canola oil
1 large yellow onion, diced
2 stalk celery, diced
3 clove garlic, minced
2 Granny Smith apple, peeled and diced
1 ½ tsp hot Madras curry powder (see Tip)
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
6 cup chicken breast tenders cut into bite-size pieces
½ cup white basmati rice
12 oz chicken breast
1 cup lite coconut milk
1 Tbsp lemon juice
¼ tsp salt
¼ tsp freshly ground pepper
3 Tbsp toasted sliced almonds (see Tip), optional

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

2. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Tips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.